Description:

This course includes detailed information about various components of menu planning, food service, supervision, design and beverage control. In addition, an understanding of the external factors affecting the hotel-restaurant industry will be discussed. Skills necessary to secure a position in management within the hospitality industry will be emphasized, and case studies and computer simulation (HOTS) will be used for critical thinking analysis. Business plans will be developed as part of the course project. 3 hrs./wk.

Associated Costs: These are additional (out-of-pocket) expense considerations that students should expect in addition to the course tuition, fees, and textbooks. $25 to $50.

Supplies: Refer to the instructor's course syllabus for details about any supplies that may be required.

Textbook(s): For information see - http://bookstore.jccc.net

Course Fees: NONE

Course Objectives:

Upon successful completion of this course the student should be able to:

1. Explain the skills necessary to effectively secure a position of management within the hospitality industry.
2. Demonstrate an understanding of the interrelationship of the various disciplines within the curriculum.
3. Dissect a problem logically into its basic components and reach a reasonable solution to that problem.
4. Demonstrate an understanding of how external factors, i.e. government and society, affect the hotel-restaurant industry.
5. Identify various trends, both from the consumer and within the industry and how to react to those trends.

Content Outline & Competencies:

I. The Job Search Process
   A. Prepare a resume:
      1. Develop a format
      2. Organize content
   B. Implement established interview techniques
   C. Implement the job search, including:
      1. Identifying goals
      2. Matching available positions with goals
      3. Sourcing of jobs that you feel competent in undertaking
      4. Describing industry trends
      5. Illustrating economic trends and forecasts

II. The Interrelationship of Academic Areas of Study
   A. Summarize food production skills
      1. Implement basic food preparation skills
      2. Develop intermediate food preparation skills
      3. Develop advanced food preparation skills
   B. Describe purchasing techniques, including:
      1. One stop shopping
      2. Bid buying, formal and informal
   C. Incorporate accounting principles into operational reports
   D. Describe supervisory management skills
   E. Illustrate menu planning skills
   F. Describe food management techniques

III. External Factors Affecting the Hotel-Restaurant Industry
   A. Complying with governmental regulatory law
      1. Describe federal statutes and their implementation
      2. Describe state statutes and their implementation
      3. Describe local statutes and their implementation
   B. Define consumer activist groups and describe their impact
   C. Describe demographic trends and their implications for the
hospitality industry
   D. Discuss operational trends

Methods of Evaluation of Competencies:

Evaluation of student mastery of course competencies will be accomplished using the following methods:

Classroom Participation & Assigned Papers  50% of grade
Final Exam                                 50% of grade
       Total                              100%

*NOTE:  A student must pass the final exam to pass the course.

Caveats: NONE

Disabilities:

If you are a student with a disability, and if you will be requesting accommodations, it is your responsibility to contact Access Services. Access Services will recommend any appropriate accommodations to your professor and his/her director. The professor and director will identify for you which accommodations will be arranged.

JCCC provides a range of services to allow persons with disabilities to participate in educational programs and activities. If you desire support services, contact the office of Access Services for Students With Disabilities (913) 469-8500, ext. 3521 or TDD (913) 469-3885. The Access Services office is located in the Success Center on the second floor of the Student Center.